To the folks that asked for the recipe to the Brett-fermented pale ale I brought to the last meeting, here you go. It's largely Matt Franklin's recipe, with a few tweaks based on ingredients I had on hand. Also, if you want the 3% ABV version I brought to the meeting, I recommend doughing-in at 160F and holding the mash at that temp or higher until conversion is complete. The mash regimen I'm suggesting in the recipe below should give you a more fermentable wort but also give the beer a good amount of body.

I followed Matt Franklin's recipe.Strong sour nose. Taste is dank. Very dank.I was hoping not to have to do the dry hop, but have to in order to balance a little bit.I'll have to omit the hops that lends the dankness.